Directions:

Directions:

Saute onion in 2 T. butter in a large skillet just until tender but not brown, add parsley. Sprinkle chicken lightly with salt and pepper. Place equal portions of onion mixture on each piece of chicken, add 1 T. butter, roll up chicken, tucking in sides; secure with wooden picks. Roll in flour, dip in egg, then roll in crumbs. Refrigerate at least one hour (overnight isn't too long. ) Fry in 1/2 inch vegetable shortening until golden brown; drain on paper towel. Remove wooden picks. Place in 350 oven for about 15 minutes.

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